Safely Holding or Transporting Food
Source of Recipe
Pillsbury Complete Cookbook
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* Safe temperatures for holding foods are 140 degrees (F) or above for hot foods, and 40 degrees (F) or below for cold foods, according to the U.S. Department of Agriculture.
* For safe transport, use proper equipment such as thermal containers, ice chests and insulated coolers so that hot foods will stay hot and cold foods will remaing chilled.
* Take extra precaution with any foods that are highly susceptible to bacterial growth, such as dairy products, eggs and mayonnaise, creamed and custard mixtures, meats, poultry, seafood and stuffing.
* Pack food separately from non-food items and in the order you will need them. Pack heated and chilled foods in separate containers.
* Pack liquids in tightly sealed containers and surround the containers with other items to keep them upright.
* Do not leave any food sitting in the hot sun. Even food that might not spoil may deteriorate in quality. At a picnic, store the ice chest in the shade and cover it with a blanket or thick folded towel.
* Take only as much food as you think will be eaten. Leftovers are best discarded after sitting out.
* Food spoilage happens quickly and with no obvious signs. It takes only 15 to 30 minutes for bacteria to grow in warm, moist conditions. This may not alter the taste, odor or appearance of most foods at the time they are served.
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